Directions:
Pour freekeh and liquid into a saucepan and bring to a boil for about 1 minute. Add vanilla extract, cinnamon and butter. Reduce heat to low. Cover and simmer for about 25 minutes. Serve with fresh sliced fruit and top with nuts.
Options: You can also add a dollop of yogurt for extra protein and creaminess.

Directions:
In a large, oven-proof pot, heat olive oil over medium. Toss in beef and brown on all sides. The beef doesn't have to be cooked all the way through, just browned on the outside to seal in moisture. Once browned, remove beef and set aside. In the same pot on medium heat, add a little more oil, toss in onions, carrots, and mushrooms and cook for 5 minutes until onions are translucent. Turn stove top off. Add beef back into the pot. Add tomato paste, red wine, spices, uncooked freekeh and broth, stirring. Cover with lid and cook in the oven at 300 degrees. Check in 1 hour and give a little stir. The liquid should be almost fully absorbed by the freekeh. Place lid back on and continue cooking an additional 30 minutes.